Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, simple white chocolate cheesecake with raspberry sauce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
White chocolate and raspberry are a classic pair! The sweetness of the chocolate and the tart flavor of the raspberry balance each other out Simple enough, right? How to Make White Chocolate Raspberry Cheesecake.
Simple White Chocolate Cheesecake with Raspberry Sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Simple White Chocolate Cheesecake with Raspberry Sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook simple white chocolate cheesecake with raspberry sauce using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Simple White Chocolate Cheesecake with Raspberry Sauce:
- Prepare 200 g ginger biscuits
- Get 60 g butter- room temperature
- Make ready 200 g white chocolate
- Make ready 300 g cream cheese
- Take 300 ml double cream
- Prepare Squeeze lemon juice
- Take 1 tsp vanilla paste
- Get tin Loose bottomed
- Make ready Raspberry Sauce
- Get Handful raspberries
- Make ready 2 tsp icing sugar (or any other sugar or sweetener)
The best tags are ones that the general public finds useful – e.g., Simple, Vegan, Chocolate, Easy. This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. This year I made a fancy Christmas dinner for my boyfriend and he LOVES cheesecake so I wanted to serve it for dessert. I was nervous about trying a homemade version, but this was so easy and turned out so well!
Instructions to make Simple White Chocolate Cheesecake with Raspberry Sauce:
- Break the chocolate into squares and place in a heatproof bowl. Boil water in a saucepan and settle the bowl of chocolate above the water- you don’t want the water to touch the bowl. Heat gently until the chocolate has melted. Set aside to cool while you make the base.
- Blend the biscuits to a fine crumb. Add the butter and continue to blend until the mix starts clumping. If you don’t have a processor you can crush the biscuits in a sealed sandwich bag with a rolling pin, then melt the butter before mixing.
- Pour the biscuit mix into the cake tin and use a dessert spoon to press down firmly. Chill in the fridge while you mix the topping.
- Beat the cream cheese in a large bowl. In a separate bowl whisk the double cream until firm
- Fold the cooled melted chocolate into the cream cheese. Fold in the cream in 2 or 3 batches. Add the lemon juice and vanilla paste. Once all mixed spoon onto the base, smooth with a spatula or knife and chill until set. Atleast 4 hours, but overnight would be best.
- To make the raspberry sauce put the raspberries, sugar and a splash of water into a saucepan. Heat until the raspberries mush down and the sauce reduces.
- Take a slice of the cheesecake, pour over some sauce and enjoy 😋
Upgrade your Christmas with this tart White Chocolate Cheesecake with Raspberry Swirl recipe. Pour through fine-mesh strainer set over small bowl, pushing on berries to release any. This white chocolate raspberry cheesecake (and the aforementioned peppermint and vanilla bean versions) are some of the best cheesecakes of More cheesecake batter. And then white chocolate shavings and raspberries to garnish it all up. You can make the appearance as fancy or as simple as.
So that’s going to wrap this up with this special food simple white chocolate cheesecake with raspberry sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
